P.F.Chang's Stir-Fried Spicy Eggplant

I have never heard of P.F.Chang before this! From the info I read when I google, it is a very well known and famous chain of restaurants in U.S. Now what I do know is, this is a really delicious dish. I got this copycat recipe from Recipe Goldmine website. I have not tried the original version as I have never set foot in U.S before, so I would not know how the original would taste like. Without a doubt, should be good!

This dish is extremely easy to prepare, just combine all the ingredients for the sauce in a bowl, and stir it in during cooking. Simple, quick and easy.

The recipes states to peel the eggplants. I did not bother because the ones I bought are really young and tender. Even though the recipe doesn't call for scallions (spring onions), I added them and I'm glad I did!

The balance of the flavours are just right, sweet, salty, sour and a hint of spiciness, it's all in one dish.

Serve this piping hot, really delicious with plain white steamed rice!

I'm sharing this with these fabulous sites, be sure to visit them to see other delicious yummies!

Full Plate Thursday over at Miz Helen's Country Cottage
Recipe Swap Thursday over at Prairie Story
Copycat Club over at Buttercream Barbie  (Tia will showcase all copycat yummies on the 7th of each month, visit Buttercream Barbie for more details)

P.F.Chang's Stir-Fried Spicy Eggplant

(source from : Recipe Goldmine)

1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
canola oil for deep-frying

Spicy Sauce
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oelek preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile, remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

(my notes : I did not add the cornstarch solution as the dish is fairly dry)